Meat Substitute | St. Louis Public Radio

Meat Substitute

September 5, 2019 Chris Bertke and Todd Boyman
Evie Hemphill | St. Louis Public Radio

In January 2018, the Impossible Burger first arrived in the St. Louis market. The meat-free patty was just like the real thing — it even bled. It became an immediate sensation. But it was soon snapped up by Burger King for its “Impossible Whopper.” After a hugely successful rollout right here in St. Louis, its popularity made the Impossible patties too popular for many locals to obtain. 

But they still had plenty of options. Some have experimented on their own to create tasty meat-free concoctions. Others are turning to more local alternatives. 

On Thursday’s St. Louis on the Air, Todd Boyman, CEO of Hungry Planet, discussed the way demand for the Impossible Burger is driving interest in his products, which include animal-free versions of everything from beef to crab. 

This article first appeared in the St. Louis Beacon, June 28, 2012 - A soy-based meat substitute said to have the texture and taste of chicken is slowly making its way to the shelves of a handful of Whole Foods Market stores in northern California.

The University of Missouri at Columbia will take a big interest in the consumer reaction because the meatless product was developed by scientists there. The product comes from more than a decade of work by a team led by Fu-Hung Hsieh (pronounced “shay”), a professor of biological engineering and food science at the university’s College of Agriculture.

The U.S. meat industry is gigantic, with roughly $200 billion a year in sales and growing. But the industry faces emerging threats on two fronts: plant-based meat substitutes and actual meat grown in labs.